Lard or jellied meat? Hmmm

#1

Actual menu from my travels image

(Katie) #2

Are you in Georgia!?

#3

They donā€™t have this menu in Atlanta. (Hah)

No, it was Ukraine or Russia Last year is a blur

(Katie) #4

:wink: I have a feeling not many will get this.

I saw the Tkemali sauce and thought you might be in Georgia. The sauce is Georgian I believe, but the rest of the menu did not really look Georgian. I have wanted to travel to Ukraine for a while. I lived in Georgia for a summer a few years ago. I recommend Georgia for a vacation. It is inexpensive for Westerners, gorgeous landscape, tremendous history, hospitable people, and amazing cuisine (most of which is not keto, although they love their shashlik/shish kebabs).

(Bob M) #5

Iā€™d eat everything but the lard. Though, I assume the ā€œlardā€ means more than just rendered pig fat?

What does the ā€œ150/30/30 gr.ā€ mean?

(Heather Meyer) #6

Im assuming it means they serve the jellied meat as a 150gram serving and then 30grams(2 tbsp) horseradish and 30grams(2tbsp) mustard on the side.

(Heather Meyer) #7

Heaven forbid you should be missing 5 grams of mustard from your dish!

(Ken) #8

I have a two volume set of ā€œThe Gourmetā€ cookbooks first published in 1950. Besides being awesome because they are prior to all the low fat nonsense, the have an incredibly wide variety of recipes. One huge section deals with encasing foods in aspic, which is the actual term for the jelly being discussed. Another term is Terrine. If I harvest some Venison this Weekend, one of my priorities will be to make several Venison and Pork Terrines.

I see Ebay has the two volume set available for around $25.

(Bob M) #9

We have a Julie Child cookbook, which is similar: she was not afraid of meat or fat. There are recipes for brains, for instance. Always wanted to try that, but havenā€™t been able to find brains.

#10

I am in Washington DC now. Donā€™t look for any here!

(Susan) #11

Hehehehehe ā€“ too funny =).

(Heather Meyer) #12

I lost mineā€¦cant help ya here

#13

Your copy of Julia Child or your brain? Either way, you can get a new one on ebay

(David Cooke) #14

The word ā€˜lardā€™ means fatty bacon, maybe crackling, in French, which is, I am guessing where the translation came from.

#15

And thus the keto religious phrase ā€œPraise the Lardā€

#16

noun

noun: lard

  1. fat from the abdomen of a pig that is rendered and clarified for use in cooking.
  • INFORMAL

excess human fat that is seen as unhealthy and unattractive.

verb

verb: lard ; 3rd person present: lards ; past tense: larded ; past participle: larded ; gerund or present participle: larding

insert strips of fat or bacon in (meat) before cooking.

  • smear or cover (a foodstuff) with lard or fat, typically to prevent it from drying out during storage.

embellish (talk or writing) with a variety of expressions.

ā€œhis conversation is larded with quotations from Coleridgeā€

  • cover or fill thickly or excessively.

ā€œthe pages were larded with corrections and crossings-outā€

Middle English (also denoting fat bacon or pork): from Old French ā€˜baconā€™, from Latin lardum , laridum , related to Greek larinos ā€˜fatā€™.